One Pot Braised Pork and Root Vegetables and Butternut Squash

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Ready braised pork with root vegetables recipe

As autumn falls, grocery stores and farmers markets turn into Thanksgiving, and we’re always looking for new ways to use the glorious root vegetables and pumpkins that line the aisle. Here we’re making a braised stew pork roast with butternut squash and root vegetables that takes comfort food to the next level. Enjoy a hearty meal that will keep your bones warm, then wrap yourself in a blanket and enjoy an evening full of autumn happiness.

Here’s how to do it.

Stew braised pork with root vegetables

ingredients

  • 2 3/4 lb. Pork neck or shoulder on the bone
  • 1/4 cup hot mustard
  • 2 TBSP. Dijon mustard
  • 2.5 tbsp Avocado oil, divided
  • 2 TEA SPOONS. Apple Cider Vinegar
  • 2 TBSP. chopped sage
  • 1 tablespoon. chopped rosemary
  • 2 TEA SPOONS. Thyme leaves
  • 4 cloves of garlic (chopped) plus 6-8 whole cloves
  • 1 teaspoon. salt
  • 1 teaspoon. black pepper
  • 1 apple
  • 1 small onion
  • 1/2 cup of broth
  • 4+ cups of your favorite root vegetables cut into 1-inch cubes

Directions

Preheat your oven to 425 degrees Fahrenheit.

Rub your pork with a tablespoon of avocado oil. In a small bowl, mix the hot mustard, Dijon mustard, apple cider vinegar, sage, rosemary, thyme, chopped garlic, salt and pepper.

Rub the mustard mixture all over the pork.

Cut into the whole pork with a knife and place the whole cloves of garlic in the slits.

Rub pork with mustard before frying for a pot braised pork and root vegetable recipe

Pour ½ tablespoon of avocado oil into a round casserole or stew pan and place the pork in the center.

If the pork has a side with more fat, put that side up. Quarter the apple and onion and place around the pork.

Place the pork open in the oven at 425 degrees for 40-45 minutes.

Take the Dutch oven out of the oven and turn the pork over.

Roast pork for braising before adding liquidAdd the chicken broth and cover the Dutch oven. Reduce the oven temperature to 325 degrees. Let the pork cook for about 2 hours, depending on the size and shape of the piece of meat. Ideally, use a meat thermometer and cook until the pork is about 165 degrees Fahrenheit. After about an hour, check the meat and remove any remaining apple and onion pieces that haven’t broken. At this point, if you notice too much evaporating, you can add extra broth.

Take the pot out of the oven and uncover it. Throw your chopped vegetables into the remaining avocado oil and sprinkle with salt. Arrange them around the pork in your Dutch oven and carefully toss them into one of the juices in the pot.

Roasted Pork with Root Vegetables for Braised Pork Recipe

Cover the pot and put it back in the oven for ~ 40 minutes, or until the vegetables are tender and the pork has an internal temperature of 195-200 degrees. If the vegetables are tender but the pork is not yet tender, you can remove the vegetables and put the pork back in the oven.

Slice or mince your pork and serve with the vegetables and pan juice.

Ready braised pork with root vegetables recipe

Ready braised pork with root vegetables recipe

finished and shredded one pot braised pork with root vegetables recipe

Ready braised pork with root vegetables recipe

Primal Kitchen avocado oil


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description

Cozy, calming braised pork shoulder slowly fried with tender, sweet root vegetables.


2 3/4 lb. Pig butt or shoulder with bone

1/4 cup hot mustard

2 tbsp. Dijon mustard

2.5 tbsp. Avocado oil, divided

2 Tea spoons. Apple Cider Vinegar

2 tbsp. chopped sage

1 tablespoon. chopped rosemary

2 Tea spoons. Thyme leaves

4th Garlic cloves (chopped) plus 6-8 whole cloves

1 teaspoon. salt

1 teaspoon. black pepper

1 Apple

1 small onion

1/2 cup broth

4th+ Cups of your favorite root vegetables cut into 1” Dice


Preheat your oven to 425 degrees Fahrenheit. Rub your pork with a tablespoon Avocado oil. In a small bowl, combine the hot mustard, Dijon mustard, Apple cider vinegar, sage, rosemary, thyme, chopped garlic, salt and pepper. Rub the mustard mixture all over the pork.

Cut into the whole pork with a knife and place the whole cloves of garlic in the slits. Pour ½ tablespoon of avocado oil into a round casserole or stew pan and place the pork in it. If the pork has a side with more fat, put that side up. Quarter the apple and onion and place around the pork.

Place the pork open in the oven at 425 degrees for 40-45 minutes.

Take the Dutch oven out of the oven and turn the pork over. Add the chicken broth and cover the Dutch oven. Reduce the oven temperature to 325 degrees. Let the pork cook for about 2 hours, depending on the size and shape of the piece of meat. Ideally, use a meat thermometer and cook until the pork is about 165 degrees Fahrenheit. After about an hour, check the meat and remove any remaining apple and onion pieces that haven’t broken. At this point, if you find that too much is evaporating, you can add extra broth.

Take the pot out of the oven and uncover it. Throw your chopped vegetables into the remaining avocado oil and sprinkle with salt. Arrange them around the pork in your Dutch oven and carefully toss them into one of the juices in the pot.

Cover the pot and put it back in the oven for ~ 40 minutes, or until the vegetables are tender and the pork has an internal temperature of 195-200 degrees. If the vegetables are tender but the pork is not yet tender, you can remove the vegetables and put the pork back in the oven.

Slice or mince your pork and serve with the vegetables and pan juice.

Remarks

Use your favorite root vegetables for this dish. We used beets, butternut squash, and a few baby potatoes, but other options like carrots, parsnips, turnips, radishes, and sweet potatoes can be used as well. Cut them into 1-inch cubes. If the vegetables are tender before the pork is tender, you can take the vegetables out and set aside.

The braising time depends on the size and thickness of your piece of pork. Using a meat thermometer with a probe is the best way to make sure your pork is at the right temperature.

nourishment

  • Serving size: 1/6 of the recipe
  • Calories: 455
  • Sugar: 0
  • Fat: 30 g
  • Carbohydrates: 6 g
  • Protein: 38 g
  • Net carbohydrates: 5 g

Keywords: braised pork, how to braise pork, how to use butternut squash, braised pork with root vegetables

About the author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, ketogenic, vegetarian, and low-FODMAP cuisine. See what she’s cooking Priscilla cooks, and follow their culinary adventures Instagram and Pinterest.

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Thank You For Reading!

Reference: www.marksdailyapple.com

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